- Yorkshire Meat Company
Coronation Chicken Salad
Coronation chicken was first prepared on the eve of the Queen's Coronation in 1952, when the combination of Indian curry and chicken was seen as slightly more exotic than it is now. Tom Aikens includes a range of ingredients in his version: apricot jam, sliced almonds and bay leaves all make an appearance. This coronation chicken recipe calls for a pre-cooked roast chicken.

INGREDIENTS
CORONATION CHICKEN
600g of roast chicken, shredded dark meat, sliced breast
25g of shallots, finely chopped
10g of butter
1/2 tbsp of curry powder
1/2 red chilli, finely chopped
5g of tomato paste
80ml of white wine
1 bay leaf
50ml of chicken stock
15g of apricot jam
70g of mayonnaise
20ml of cream
20g of crème fraîche
10ml of lemon juice
5g of coriander, chopped
1 pinch of salt
1 pinch of black pepper
GARNISH
20g of sliced almonds, toasted
4 spring onions, chopped
4 baby gem lettuces, finely shredded
1 handful of mixed salad leaves
METHOD
In a medium saucepan, melt the butter and sweat the shallots with the salt and pepper for 3 minutes. Add the bay leaves, curry powder and tomato paste and cook for a further 3 minutes
25g of shallots, finely chopped
10g of butter
5g of tomato paste
1 bay leaf
1/2 tbsp of curry powder
Next add the wine and reduce until almost dry, followed by the apricot jam and chicken stock. Reduce over a medium heat until a thick syrup consistency is reached and set aside to cool
80ml of white wine
50ml of chicken stock
15g of apricot jam
Once the mixture has cooled, whisk in all remaining ingredients, only adding the chicken once the liquid has emulsified. Leave to marinate for up to 2 hours
1/2 red chilli, finely chopped
70g of mayonnaise
20ml of cream
20g of crème fraîche
10ml of lemon juice
5g of coriander
1 pinch of salt
1 pinch of black pepper
600g of roast chicken, shredded dark meat, sliced breast
To serve, place the shredded lettuce and mixed leaves at the bottom of each bowl. Add the coronation chicken on top and sprinkle with the almonds and spring onions to finish
4 spring onions
4 baby gem lettuces
20g of sliced almonds
1 handful of mixed salad leavES
